TW202102136A - Method for producing soft food and food composition - Google Patents

Abstract

The present invention enables production of soft food having a complicated appearance, taste, aroma, or texture. The present invention provides a food composition for producing three-dimensional additively manufactured or extrusion molded soft food. The food composition contains first food that is reversibly liquefied by heating and second food that is mixed with the first food and is irreversibly solidified by heating. After heating to a temperature at which the second food is irreversibly solidified, the food composition has flow ability at a first temperature and is solidified by cooling from the first temperature to a second temperature that is lower than the first temperature.

Description

Soft food manufacturing method and food composition

The present invention relates to a soft food manufacturing method and food composition.

In recent years, as a food for nursing care of the elderly who have difficulty chewing or swallowing, soft foods are sold on the market by crushing solid foods and solidifying them into a desired shape. Such soft foods are soft and easy to swallow.

In addition, 3D printers are used more and more when making baked confectionery or Japanese steamed buns. If a 3D printer is used, for example, complex shapes can be manufactured. [Prior Technical Literature] [Patent Literature]

[Patent Document 1] International Publication No. 2013/146618 [Patent Document 2] Japanese Patent Laid-Open No. 05-130832 [Patent Document 3] JP 2012-165704 A

[The problem to be solved by the invention]

Traditionally, the above-mentioned soft food is made by injecting the food composition into a mold to solidify it. However, with this method, since the food to be manufactured is soft, the mold cannot be made into a complicated shape. In addition, since this method can only solidify a single food material, the resulting soft food has a uniform texture throughout. Therefore, the appearance, taste, aroma, and mouthfeel of soft foods tend to become extremely monotonous.

The present invention aims to produce soft foods with complex appearance, taste, aroma or mouthfeel. [Means to solve the problem]

According to the first aspect of the present invention, there is provided a food composition, which is a food composition used for the manufacture of soft food that is three-dimensionally shaped or extruded, comprising: a first food that is reversibly liquefied by heating ; And the second food, which is mixed with the first food, and is irreversibly cured by heating; after being heated to the temperature at which the second food is irreversibly cured, it exhibits fluidity at the first temperature and changes from the foregoing The first temperature is cooled to a second temperature lower than the aforementioned first temperature to be solidified.

According to a second aspect of the present invention, there is provided a food composition, which is a food composition used for the manufacture of soft food that is three-dimensionally shaped or extruded, comprising: a first food that is reversibly liquefied by heating ; And a second food, which is a solid that forms a mixture with the first food; it exhibits fluidity at the first temperature and is cooled from the first temperature to a second temperature lower than the first temperature to be solidified .

According to a third aspect of the present invention, there is provided a food composition, which is a food composition used for the manufacture of soft foods that are three-dimensionally shaped or extruded, comprising: a first food that is heated to a first liquefaction Reversible liquefaction at a temperature higher than the temperature; and a second food, which is mixed with the first food, and is reversibly liquefied by heating to a temperature higher than the second liquefaction temperature, which is higher than the first liquefaction temperature; After the temperature is higher than the second liquefaction temperature, fluidity is shown at a first temperature that is higher than the first liquefaction temperature and lower than the second liquefaction temperature, and is cooled from the first temperature to lower than the first liquefaction temperature. It is cured at the second temperature of the temperature.

According to a fourth aspect of the present invention, there is provided a soft food manufacturing method, which comprises: heating the food composition of the first aspect to a temperature at which the second food is irreversibly solidified, and then injecting it at the first temperature; And cooling the injected food composition to the second temperature.

According to a fifth aspect of the present invention, there is provided a method for manufacturing a soft food, comprising: injecting the food composition of the second aspect at the first temperature; and cooling the injected food composition to the second temperature.

According to a sixth aspect of the present invention, there is provided a soft food manufacturing method, comprising: heating the food composition of the third aspect to a temperature above the second liquefaction temperature, and then injecting it at the first temperature; and The injected food composition is cooled to the second temperature.

According to a seventh aspect of the present invention, there is provided a soft food that is three-dimensionally shaped or extruded, and includes: a first food that is reversibly liquefied by heating; and a second food that is related to The first food is mixed and solidified irreversibly by heating; it exhibits fluidity at a first temperature and is cooled from the first temperature to a second temperature lower than the first temperature to be solidified.

According to an eighth aspect of the present invention, there is provided a soft food which is three-dimensionally shaped or extruded and comprises: a first food which is reversibly liquefied by heating; and a second food which is formed The solid of the mixture with the aforementioned first food; it exhibits fluidity when heated to the first temperature, and is cooled from the aforementioned first temperature to a second temperature lower than the aforementioned first temperature to be solidified.

According to a ninth aspect of the present invention, there is provided a soft food that is three-dimensionally shaped or extruded, and includes: a first food that is reversibly liquefied by heating to a temperature above the first liquefaction temperature; And a second food which is mixed with the first food and is reversibly liquefied by heating to a temperature higher than the second liquefaction temperature higher than the first liquefaction temperature; after heating to a temperature higher than the second liquefaction temperature It exhibits fluidity at a first temperature higher than the first liquefaction temperature and lower than the second liquefaction temperature, and is cooled from the first temperature to a second temperature lower than the first liquefaction temperature to be solidified. [Effects of Invention]

According to the present invention, soft foods with complex appearance, taste, aroma or mouthfeel can be manufactured.

[The form of implementing the invention]

The following describes the embodiments of the present invention with reference to the drawings. In addition, for elements having the same or similar functions, the same reference signs are attached, and repeated descriptions are omitted.

<First embodiment> (Food composition) The food composition of the first embodiment is used for manufacturers of soft foods that are three-dimensionally shaped or extruded. The "soft food" referred to here refers to food with a hardness of ^{6×10 5} N/m ^{2 or less.} The method for measuring the hardness of soft food will be described later.

This food composition system includes first and second foods. As described later, the first food is reversibly liquefied by heating, and the second food is irreversibly solidified by heating. After the food composition is heated to a temperature at which the second food is irreversibly solidified, it exhibits fluidity at the first temperature, and is cooled from the first temperature to a second temperature lower than this temperature to be solidified.

The first food is a thermoplastic food that is reversibly liquefied by heating. The first food is at least heated to a temperature at which the second food is irreversibly solidified, and then the food composition is made thermoplastic. After this heat treatment, the food composition can be prevented from clogging by performing three-dimensional shaping using a 3D printer or extrusion molding using an extruder in a fluidized state by heating the food composition. Hold the nozzle or the outlet of the mold.

When the temperature of the first food to be liquefied is lowered, the temperature at which the solidification starts, that is, the solidification temperature of the first food is preferably in the range of 20 to 80°C, more preferably in the range of 30 to 50°C. The higher the solidification temperature of the first food, the more likely it is that unnecessary deterioration of the components contained in the food composition will occur when the food composition is heated to fluidize it. According to one example, the solidification temperature of the first food is the temperature at which irreversible solidification is initiated when the temperature of the second food is increased, that is, the solidification temperature of the second food is not reached. The lower the solidification temperature of the first food, the more likely the soft food is to fluidize at room temperature. In addition, the solidification temperature of the first food may be the same as or different from the solidification temperature of the food composition subjected to heat treatment at a temperature at which the second food is irreversibly solidified (hereinafter referred to as heat treatment).

The first food may contain a gelling agent, for example. According to one example, at least a part of the first food-based solute contains an aqueous solution of a gelling agent.

The gelling agent can be selected appropriately. For example, well-known gums such as carrageenan, guar gum, xanthan gum, tamarind gum, carrageenan, tara gum, locust bean gum, gelatin, agar, psyllium gum, and gellan gum.化剂。 Chemical agent. The first food may contain only one kind of gelling agent, or two or more kinds of gelling agents.

The concentration of the gelling agent in the food composition is preferably in the range of 0.01 to 7% by mass, more preferably in the range of 0.05 to 6% by mass. If the concentration is lowered, it is not easy to solidify the heat-treated food composition by cooling. If this concentration is increased, soft foods will become hard.

The second food is a thermosetting food that is mixed with the first food and cured irreversibly by heating. For the second food, the food composition is heated to a temperature at which it is irreversibly solidified, and then the food composition is discharged from the nozzle or the outlet of the mold at a temperature higher than its solidification temperature, the food composition that is discharged It can maintain a shape almost equal to the shape immediately after discharge. In addition, the "curing temperature" of the food composition after the heat treatment is the temperature at which curing starts when the temperature of the food composition after the heat treatment is lowered.

The second food is, for example, a protein-containing food containing a protein that is thermally denatured by heating and solidified irreversibly. According to one example, at least a part of the second food-based solute includes an aqueous solution of protein. As the protein or protein-containing food, for example, a food containing soy protein, whey, protein, gluten, milk protein, or a mixture of two or more of these, or one or more of these can be used. In addition, as another example, the second food system includes a thermosetting gelatinizer-containing food including a gelatinizer that is irreversibly cured by heating. As the thermosetting gelling agent, for example, foods containing Cattleya polysaccharide can be used.

In addition, although casein is a protein, an aqueous solution containing only casein as the solute cannot be irreversibly solidified by heating. As such, it is not possible to use all foods containing protein as the second food.

The concentration of protein in the food composition is preferably in the range of 0.1 to 25% by mass, more preferably in the range of 1 to 15% by mass. If this concentration is lowered, when the heat-treated food composition is discharged from the nozzle or mold, the deformation of the discharged food composition before solidification will be increased.

The curing temperature of the second food varies with its composition, for example, the type of protein. The curing temperature of the second food is preferably in the range of 50 to 90°C, more preferably in the range of 60 to 80°C. The second food with a relatively high curing temperature requires high-temperature and long-term heating in order to be cured.

In addition to the first and second foods, the food composition may further include a third food. The third food may be a substance that is insoluble in water during the period from the preparation of the initial food composition to the completion of the production of the soft food, or may be a soluble substance that is dissolved in water to form ions. The third food is, for example, an animal food material, a plant food material, or a combination of these. As the third food, meat, fish and shellfish, seaweed, fruit, nuts, cereals, oils and fats, or seasonings such as sugar and salt, or two or more of them can be used.

The third food series containing solid ingredients is preferably mashed. When the food composition contains large-sized particles, clogging of the nozzle or mold may occur. In addition, the smaller the particle size, the smoother the texture of the soft food. The particle size of the third food is preferably 2.0 mm or less, more preferably 0.5 mm or less, and still more preferably 0.1 mm or less. Here, the "particle size" is a value obtained by measuring the particle size distribution by the laser diffraction-scattering method.

This food composition system is prepared by the following method, for example. That is, the first food, the second food, and the third food added as needed are mixed at an appropriate mixing ratio, and the mixed liquid is stirred to make it homogeneous. This stirring is performed at a temperature lower than the curing temperature of the second food. In this way, a homogeneous food composition is obtained.

The type or content of the components contained in this mixture will affect the formability or the hardness of soft foods. Therefore, the types or contents of the components contained in the mixed liquid are set according to, for example, the moldability of a 3D printer or extruder, or the hardness required for soft food.

According to one example, soft food is food for people who have difficulty swallowing or food for people who have difficulty chewing. Foods for people who have difficulty swallowing or foods for people who have difficulty chewing can be classified into categories 1 to 4 based on hardness or viscosity. Category 1 foods require hardness of 5×10 ⁵ N/m ² or less; category 2 foods require hardness of 5×10 ⁴ N/m ² or less; category 3 foods require hardness of 2×10 ⁴ N/ m ² or less; Category 4 food requires a hardness of 5×10 ³ N/m ² or less.

In addition, the hardness of soft food is measured according to the following method. As the measuring device, a device that can measure the compressive stress of a substance by linear motion is used. The sample was filled to a height of 15 mm in a container with a diameter of 40 mm, compressed with a plunger with a diameter of 20 mm, and the compressive stress was measured. This measurement is performed at a temperature of 20±2°C and the compression speed is set to 10mm/sec, until the gap between the bottom surface of the container and the plunger becomes 5mm. When the sample is irregular, etc., the gap can also be measured at 30% of the thickness of the sample. This measurement was performed 5 times, and the average of the 3 values except for the maximum value and the minimum value was used as the measurement value.

The type or content of the components contained in the above-mentioned mixed liquid is preferably set so that a soft food having a ^{hardness of 5×10 5} N/m ^{2 or less can be obtained.} For soft foods, for example, increasing the content of the first food can make it harder. However, if the content of the first food in the above-mentioned mixed liquid is increased, greater force is required for stirring, and the pressure required to discharge the food composition from the nozzle also increases, which tends to deteriorate the moldability.

In addition, the type or content of the components contained in the above-mentioned mixed liquid is preferably set so that a soft food having a ^{hardness of 2×10 3} N/m ^{2 or more can be obtained.} If the soft food is too soft, it is difficult for the soft food to maintain its shape.

After the food composition is heated to a temperature at which the second food is irreversibly solidified, it exhibits fluidity at the first temperature, and is cooled from the first temperature to a second temperature lower than this temperature to be solidified.

The heating at the temperature at which the second food is irreversibly solidified is preferably in the range of 50 to 130°C, more preferably in the range of 60 to 130°C, and still more preferably in the range of 65 to 130°C .

The first temperature is a temperature higher than the curing temperature of the food composition after the heat treatment. The first temperature may be equal to or higher than the temperature of the heat treatment described above, or may be a temperature lower than the temperature of the heat treatment. According to one example, the first temperature is the temperature of the food composition in the nozzle or mold described later.

The second temperature is a temperature lower than the first temperature. In addition, the second temperature is a temperature equal to or lower than the curing temperature of the food composition after the heat treatment.

(Manufacturing of soft food) Next, the manufacture of soft food using the above-mentioned food composition will be described. The above-mentioned food composition is used, for example, in the production of soft food that has been three-dimensionally shaped.

The three-dimensional modeling of soft food uses a discharge type 3D printer. The discharge type 3D printer is a process that discharges the heat-treated food composition from a nozzle at a first temperature, and cools the discharged food composition to a second temperature, so that the soft food is three-dimensionally shaped. Such a 3D printer can use, for example, conventional products. The discharge method of the 3D printer is not limited. The 3D printer may be, for example, one that discharges the food composition by air pressure, or one that discharges the food composition by rotating a screw. As the ejection type 3D printer, for example, the one shown in FIG. 1 can be used.

Fig. 1 is a perspective view schematically showing an example of a 3D printer that can be used in a soft food manufacturing method according to an embodiment of the present invention. In addition, in FIG. 1, the Z direction is a direction parallel to the direction of gravity; the X direction and the Y direction are respectively perpendicular to the Z direction and orthogonal to each other.

The 3D printer 1 includes: a desktop robot (robot) 10; a distribution controller 20; a cable 30A; and a pipe 30B.

The desktop automatic device 10 includes: a stage 11; a first moving mechanism 12; a second moving mechanism 13; a third moving mechanism 14; a carrier 15; a nozzle 16; and a storage container 17.

The carrier 11 has a slightly flat upper surface. The carrier 11 is provided with a cooling device and a temperature sensor. The cooling device is for cooling the carrier 11. The temperature sensor is for outputting a signal corresponding to the temperature of the carrier 11.

The first moving mechanism 12, the second moving mechanism 13, and the third moving mechanism 14 support the stage 11, the carrier 15 and the second moving mechanism 13, respectively. The first moving mechanism 12 moves the stage 11 in the Y direction in parallel. The second moving mechanism 13 moves the carrier 15 in the Z direction in parallel. The third moving mechanism 14 moves the second moving mechanism 13 in parallel in the X direction.

The carrier 15 supports the nozzle 16. The spray head 16 has a nozzle for discharging materials of the shaped object to the stage 11.

The carrier 15 further supports the storage container 17. The storage container 17 is used to contain the materials of the shaped objects. The storage container 17 supplies this material to the spray head 16.

The storage container 17 is provided with a heating device and a temperature sensor. The heating device is for heating the material in the storage container 17. The temperature sensor is for outputting a signal corresponding to the temperature of the material in the storage container 17.

The distribution controller 20 is electrically connected to the first moving mechanism 12, the second moving mechanism 13, the third moving mechanism 14, the cooling device, the heating device, the temperature sensor installed on the stage 11, and the temperature sensor installed on the stage 11 via the cable 30A. The temperature sensor of the storage container 17. The distribution controller 20 controls the operations of the first moving mechanism 12, the second moving mechanism 13, the third moving mechanism 14, the cooling device, and the heating device.

Specifically, the distribution controller 20 controls the operations of the first moving mechanism 12 and the third moving mechanism 14 so that the relative position of the nozzle with respect to the stage 11 changes along the pattern of each layer of the formed object, and controls the second The movement of the moving mechanism 13 fixes the distance from the nozzle to the stage 11 or its upper layer.

In addition, the distribution controller 20 controls the output of the heating device based on the first set temperature and the signal supplied from the temperature sensor provided in the storage container 17 to maintain the temperature in the storage container 17 at the first set temperature. Furthermore, the distribution controller 20 controls the output of the cooling device based on the second set temperature and the signal supplied from the temperature sensor provided on the stage 11 to maintain the temperature of the stage 11 at the second set temperature.

In addition, the distribution controller 20 is connected to the storage container 17 via a pipe 30B. The distribution controller 20 supplies air pressure to the storage container 17 through the pipe 30B during the period when the relative position of the nozzle with respect to the carrier 11 changes along the pattern of each layer of the molded object, so that the material in the storage container 17 is transferred from the nozzle 16 discharge.

Since this 3D printer 1 includes the first moving mechanism 12 and the third moving mechanism 14, it is possible to discharge the food composition to a desired position of the stage 11. In addition, since the 3D printer 1 includes the second moving mechanism 13, the food composition can be discharged multiple times to the same position on the stage 11, that is, multiple layers can be formed. Therefore, according to the 3D printer 1, three-dimensional modeling can be achieved.

Next, one aspect of the soft food manufacturing method based on the 3D printer 1 using the above-mentioned food composition will be described.

First, the above-mentioned food composition is heated to a temperature higher than the curing temperature of the second food, and maintained at this temperature for a certain period of time. Thereby, the protein is thermally denatured and the thermosetting gelling agent is cured. As mentioned above, the food composition system before the heat treatment is homogenized. Therefore, the food composition after the heat treatment is also homogeneous.

The food composition after the heat treatment is preferably used in the next step of three-dimensional shaping while being maintained at a temperature that maintains its fluidity. When the food composition after the above heat treatment is solidified, reheated to fluidize it and used in the next step of three-dimensional shaping, it is possible to obtain the hardness and the food composition after the heat treatment. Use different soft foods in the next step of three-dimensional shaping in the state of fluidity and temperature.

Next, the food composition is supplied to the storage container 17 and three-dimensionally shaped by the 3D printer 1. Specifically, the first set temperature is set to a temperature at which the temperature of the food composition at the position of the nozzle is higher than the curing temperature of the food composition after the heat treatment, for example, the first temperature. The second set temperature is set to a temperature at which the food composition discharged onto the stage 11 is rapidly cooled to a temperature below the solidification temperature of the food composition after the heat treatment, for example, the second temperature. In the above manner, soft food is obtained.

In this method, the discharge of the food composition is performed so that the temperature at the position of the nozzle becomes a temperature higher than the curing temperature of the food composition, for example, the first temperature. The food composition is cured by the protein and the thermosetting gelling agent through prior heat treatment, and exhibits fluidity at a temperature higher than the curing temperature. Therefore, according to this method, the food composition can be discharged from the nozzle head 16 to the stage 11 without clogging the nozzle.

In this method, the food composition is heated to a temperature higher than the curing temperature of the second food before it is discharged, and maintained at this temperature for a certain period of time. With this heat treatment in advance, the food composition will only be cooled and solidified, and the shape of the food composition will remain sufficiently rigid immediately after being discharged, so that the food composition can be solidified quickly.

Therefore, for example, the smaller the first temperature, that is, the difference between the temperature of the food composition at the position of the nozzle and the solidification temperature of the food composition (hereinafter referred to as the first temperature difference), the more the food composition discharged from the nozzle can use it. After cooling, it quickly solidifies while maintaining a shape almost equal to the shape immediately after discharge. Or, the greater the difference between the solidification temperature of the food composition and the second set temperature of the cooling device (or the temperature of the stage 11) (hereinafter referred to as the second temperature difference), the more the food composition discharged from the nozzle can be After cooling, it quickly solidifies while maintaining a shape almost equal to the shape immediately after discharge. Therefore, for example, the food composition discharged from the nozzle onto the stage 11 can maintain a shape almost equal to the shape immediately after it is discharged.

In addition, after the food composition constituting the first layer is completely solidified, if the food composition is further discharged to form the next layer, the adhesion between these layers may be insufficient. If the first temperature difference is increased or the second temperature difference is reduced, the food composition discharged from the nozzle can be prevented from solidifying excessively rapidly due to subsequent cooling. Therefore, by this, the next layer can be easily formed before the food composition constituting the previously formed layer is completely cured, and the adhesiveness between these layers can be improved.

The first temperature difference is preferably in the range of 1 to 60°C, more preferably in the range of 5 to 30°C. In addition, the second temperature difference is preferably in the range of 0 to 70°C, more preferably in the range of 0 to 50°C. If the first temperature difference is increased or the second temperature difference is reduced, the deformation of the discharged food composition before curing will increase. If the first temperature difference is reduced, the adhesiveness between layers will deteriorate.

As mentioned above, according to the above-mentioned technology, soft food can be manufactured by three-dimensional shaping. Therefore, according to the above-mentioned technology, it is possible to manufacture soft foods having a complicated appearance or texture. For example, it is possible to manufacture soft foods having a hollow structure, or soft foods having a shape in which the surface is integrated into a block shape.

The above method can be modified in various ways. For example, in the above-mentioned method, the cooling of the food composition discharged from the nozzle utilizes the heat conduction from the food composition to the carrier 11, but this cooling can also use other methods. For example, if the ambient temperature surrounding the food composition discharged from the nozzle is low enough, the food composition can be cooled with air. Alternatively, this cooling can also use water cooling.

In addition, here is an example in which one type of food composition is used in the manufacture of soft food, but multiple food compositions can also be used in the manufacture of soft food. For example, by discharging two or more types of food compositions with different compositions from individual nozzles, soft foods including multiple regions with different compositions can be obtained. For example, soft foods like fish slices with fish meat and skin can be obtained. In such soft foods, one or more of color, aroma, taste, and texture are different among the above-mentioned regions. That is, according to this technology, soft foods with complex appearance, taste, aroma or mouthfeel can be produced.

Soft food can also be manufactured by extrusion molding instead of three-dimensional molding. For example, if a plastic mold with a complicated shape of the discharge port is used, a soft food with a complicated appearance or taste can be manufactured. Or, by arranging two or more T-shaped molds in series, and discharging different types of food compositions in these T-shaped molds in a multi-layered structure, it is possible to produce products with complex appearance, taste, aroma or taste. Soft food.

<The second embodiment> The food composition of the second embodiment is the same as the food composition of the first embodiment except that the second food is a solid that forms a mixture with the first food.

Such a food composition is obtained, for example, by heating the food composition of the first embodiment to a temperature higher than the curing temperature of the second food, and maintaining the temperature for a certain period of time.

Alternatively, such a food composition may be obtained by dispersing solid particles obtained by solidifying the solid particles exemplified for the second food in the first embodiment in the mixed liquid of the first and third foods. Alternatively, such a food composition can also be obtained by dispersing other particles in a mixed liquid of the first and third foods.

As other particles, particles composed of dietary fibers that are insoluble in water between the preparation of the starting food composition and the completion of the production of soft foods, such as cellulose, chitin, chitosan, and the like, can be used. The food composition may contain only one kind of the above-mentioned particles, or two or more kinds.

Before the first food is cooled from the first temperature to a second temperature lower than this temperature and the first food is solidified, it is necessary to maintain the shape of the extruded food composition to prevent deformation. If the insoluble dietary fiber as other particles is dispersed in the mixed liquid of the first and third foods, the viscosity of the food composition increases due to its insolubility, and the shape of the extruded food composition can be maintained to prevent deformation. On the other hand, if particles that are soluble in water are used for other particles, the increase in viscosity is reduced due to the dissolution of the particles, and it is difficult to maintain the shape of the food composition and prevent deformation.

The particle diameter of the above-mentioned particles is preferably in the range of 0.003 to 1,000 μm, more preferably in the range of 20 to 500 μm. If this particle size is reduced, the viscosity of the food composition will increase. If the particle size is increased, it may be difficult to obtain a homogeneous food composition, or clogging of the nozzle or mold may easily occur.

The food composition is preferably obtained by heating the food composition of the first embodiment to a temperature higher than the curing temperature of the second food, and maintaining the temperature at this temperature for a certain period of time. Sometimes it is not easy to make the particles uniformly dispersed. In addition, in the dispersion liquid, it is sometimes difficult to maintain a state in which the particles are uniformly dispersed. Such unevenness may cause clogging of the nozzle or deterioration of moldability. As described above, the food composition obtained by heating the food composition of the first embodiment to a temperature higher than the curing temperature of the second food and keeping it at this temperature for a certain period of time is homogeneous and can maintain its state.

When using this food composition, a soft food can be produced by the same method as the method of the first embodiment, except that heat treatment for thermally denaturing the protein is not required. Thus, soft foods with complex appearance, taste, aroma or mouthfeel can be manufactured.

<The third embodiment> The food composition of the third embodiment is the same as the food composition of the first embodiment except that it is prepared by the following method.

That is, first, a mixed liquid containing the second food and the third food is prepared, and the mixed liquid is stirred and homogenized. This stirring is performed at a temperature lower than the curing temperature of the second food. Next, the above-mentioned heat treatment is applied to this mixed solution to thermally denature the protein. After that, this mixed liquid is mixed with the first food, and the mixture is stirred and homogenized. The first food may be mixed with the above-mentioned mixed liquid in the state of being heated and liquefied, for example, in the state of an aqueous solution, or may be mixed with the above-mentioned mixed liquid without being liquefied. However, when mixing with the above-mentioned mixed liquid without liquefying the first food, it is necessary to perform a heat treatment for dissolving the first food after mixing. In this way, a food composition is obtained.

According to this method, it is possible to obtain a food composition that is not as homogeneous as the food composition after the heat treatment of the first embodiment. However, when this food composition is used, a soft food can be produced by the same method as the method of the first embodiment, except that heat treatment for thermally denaturing the protein is not required. Thus, soft foods with complex appearance, taste, aroma or mouthfeel can be manufactured.

<The fourth embodiment> The food composition of the fourth embodiment is related to the first food except that the second food is a food that is reversibly liquefied by heating to a temperature higher than the second liquefaction temperature of the first food's liquefaction temperature (first liquefaction temperature). The food composition of the embodiment is the same. In addition, the "liquefaction temperature" refers to the temperature at which the first or second food changes from a solid to a liquid when the first or second food is heated.

In the manufacture of soft food using such a food composition, for example, the food composition is heated to a temperature higher than the second liquefaction temperature, and then maintained at a first temperature that is higher than the first liquefaction temperature and lower than the second liquefaction temperature Certain time. In this way, the second food is solidified to increase the viscosity of the food composition. Then, in this state, the food composition is injected, and the injected food composition is cooled to the second temperature. Since the viscosity of the food composition at the time of injection is increased, the shape of the extruded food composition can be maintained to prevent deformation.

The second food used in the food composition of the fourth embodiment, for example, as at least a part of the solute, is an aqueous solution containing a thermoplastic gelling agent that is reversibly liquefied by heating to a temperature higher than the first liquefaction temperature. As the thermoplastic gelling agent, for example, natural gellan gum (HA (High Acyl) gellan gum) or Iota carrageenan can be used.

The concentration of the thermoplastic gelling agent in the food composition is preferably in the range of 0.01 to 7% by mass, more preferably in the range of 0.05 to 6% by mass. If the concentration is lowered, it is not easy to solidify the heat-treated food composition by cooling. If this concentration is increased, soft foods will become hard. [Example]

Examples of the present invention are described below. (Example 1: Confirmation test related to the influence of protein contained in the second food on moldability) A variety of food compositions with different types of proteins contained in the second food are prepared, and these compositions are used to produce soft foods. Then, for these shaped objects, a test to assess whether there is a shape-preserving effect produced by the protein is carried out.

Specifically, the first food system uses an aqueous solution containing carrageenan, xanthan gum, and locust bean gum. For the second food system, the aqueous solutions of the products shown in Table 1 were used. The third food uses burdock paste made by grinding burdock. The first to third foods were mixed, and the mixture was stirred at room temperature to obtain a homogeneous food composition (Examples 1-1 to 1-6).

The concentrations of carrageenan, xanthan gum, and locust bean gum in the food composition were set at 0.3% by mass, 0.2% by mass, and 0.2% by mass, respectively. The concentration of protein in the food composition is set at 3% by mass. The amount of burdock was set at 40 parts by mass relative to 100 parts by mass of the food composition.

In addition, in addition to using Cattleya as a gelling agent instead of the protein used in the second food, and setting the concentration of Cattleya in the food composition to 1.2% by mass, it is based on the same as in Example 1-1 to Example 1-1. 1-5 was prepared into a food composition in the same way (Example 1-6).

In addition, except that the second food was omitted, a food composition was prepared according to the same method as in Examples 1-1 to 1-6 (Comparative Example 1-1). In addition, the food composition was prepared according to the same method as in Examples 1-1 to 1-6 except that the second food used was irreversibly solidified by heating, specifically an aqueous casein solution (Comparative Example 1 -2).

Next, these food compositions were subjected to a heat treatment at 90°C for 14 minutes in a constant temperature bath. In addition, the heat treatment conditions are sufficient to thermally denature proteins other than casein. In addition, the heat treatment conditions are sufficient to irreversibly gelatinize the Cateran polysaccharide.

Then, each of these was cooled to 50°C, and the food composition and the 3D printer device of the dispenser system manufactured by Musashi Engineering were used to manufacture the shaped objects. Here, the action of the 3D printer device is controlled, so as to stack multiple layers each having a spiral pattern with a distance from the center to the outer circumference that increases by 2 mm every time it turns around. Also, here, temperature management is performed so that the temperature of the food composition in the nozzle becomes 45°C, and the food composition discharged from the nozzle can be quickly cooled to 30°C.

The images of the molded objects of Examples 1-1 to 1-6 and the molded objects of Comparative Example 1-2 thus obtained were taken. Fig. 2 and Fig. 3 are photographs showing the molded object of Example 1-1 and the molded object of Comparative Example 1-2, respectively.

Furthermore, from the photos thus obtained, the shape retention of the food composition was evaluated. The results are shown in Table 1. In addition, in Table 1, the lines constituting the vortex are rated as "○"; those who do not maintain the shape of the vortex are rated as "x".

In addition, the hardness of the heat-treated food composition at 48°C was measured with a texture analyzer. The results are shown in Table 1.

Regarding the shapes of Examples 1-1 to 1-6, as shown in Fig. 2, the thread forming the vortex maintains the shape, and it can be confirmed that the food composition used in the manufacture of these shapes has a sufficient shape retention effect. In contrast, the molded article of Comparative Example 1-1 could not maintain the shape, and the hardness could not be measured. In addition, as for the molded article of Comparative Example 1-2, as shown in Fig. 3, the threads forming the vortex were stuck together, and it was confirmed that the shape retention of the food composition used for it was insufficient. It is believed that this is because casein does not solidify by heating. As shown in Table 1, Comparative Example 1-2 cannot obtain sufficient hardness during shaping and does not show shape retention.

(Example 2: Confirmation test related to the influence of the gelling agent contained in the first food on the moldability) Various food compositions with different types of gelling agents contained in the first food are prepared, and these compositions are used to produce soft foods. Then, for these shaped objects, a test to evaluate whether there is a shape-preserving effect produced by the gelling agent is carried out.

Specifically, the first food system used the aqueous solution of the products shown in Table 2. The second food system uses an aqueous solution containing protein and milk protein. The third food uses burdock paste made by grinding burdock. The first to third foods were mixed, and the mixture was stirred at room temperature to obtain homogeneous food compositions (Examples 2-1 to 2-4). In addition, in Examples 2-3 and 2-4, potassium chloride and calcium lactate were added to the above mixture, respectively.

The concentrations of protein-derived protein and milk protein in the food composition were set at 0.8% by mass and 2% by mass, respectively. The amount of burdock was set at 40 parts by mass relative to 100 parts by mass of the food composition.

In addition, except that the first food was omitted, a food composition was prepared according to the same method as in Examples 2-1 and 2-2 (Comparative Example 2-1).

Next, these food compositions were subjected to a heat treatment at 90°C for 14 minutes in a constant temperature bath. In addition, the heat treatment conditions are sufficient to thermally denature the protein.

Next, each of these was cooled to the molding temperature shown in Table 2, and the food composition and the 3D printer device of the dispenser system manufactured by Musashi Engineering were used to manufacture the molded product. Here, the operation of the 3D printer device is controlled so that 7 layers each having a pattern composed of a plurality of lines arranged in the width direction are stacked. Also, here, temperature management is performed so that the temperature of the food composition in the nozzle becomes the temperature at the time of forming shown in Table 2, and the food composition discharged from the nozzle can be quickly cooled to 30°C.

Thereafter, by observing the shape retention of each layer, the shape retention of the thread was evaluated. Here, those who can maintain the linear shape and have a smooth surface are rated as "○"; those who do not maintain the linear shape are rated as "×". The results are shown in Table 2 in the column of "Line Shape Preservation".

In addition, the adhesion between layers was evaluated by picking it up by hand. Here, those who can maintain the multi-layer structure when picked up are rated as "○"; those who cannot maintain the multi-layer structure are rated as "×". The results are shown in the "Interlayer Adhesion" column of Table 2.

Furthermore, the hardness of the shaped object was measured with a texture analyzer. The results are shown in Table 2. In addition, in Table 2, in one of the columns labeled "compliance to three-dimensional modeling", the "line conformability" and "interlayer adhesion" are both "○" when the molding temperature is appropriately set It is rated as "○"; the others are rated as "×".

As shown in Table 2, for Examples 2-1 to 2-4, as long as the temperature during molding is appropriately set according to the type of gelling agent, good shape retention and good interlayer adhesion can be achieved. Three-dimensional shaping. As for Comparative Example 2-1, since no gelling agent is added, it has no shape-retaining effect, and it can be seen that it is not suitable for three-dimensional modeling.

(Example 3: Caring Meal (Universal Design Food, universal design food) category 1 soft food forming test) Regarding the food category, the soft category is easier to implement than the hard category. Therefore, the shape test of soft food of category 1 which is the hardest category in the care food category is carried out.

Specifically, the first food system uses an aqueous solution containing Kappa carrageenan. The Kappa carrageenan system is shown in Table 3, and GENUGEL carrageenan type WR-78-J and WR-80-J (both manufactured by Sanjing Co., Ltd.) were used. The second food system uses an aqueous solution containing protein and milk protein. The third food uses burdock paste made by grinding burdock. These first to third foods were mixed with potassium chloride, and the mixture was stirred at room temperature to obtain a homogeneous food composition (Examples 3-1 to 3-5).

The concentrations of protein-derived protein and milk protein in the food composition were set at 0.8% by mass and 2% by mass, respectively. The amount of burdock was set at 40 parts by mass relative to 100 parts by mass of the food composition.

Next, these food compositions were subjected to a heat treatment at 90°C for 14 minutes in a constant temperature bath. In addition, the heat treatment conditions are sufficient to thermally denature the protein.

Then, each of them was cooled, and the food composition and the 3D printer device of the dispenser system manufactured by Musashi Engineering were used to manufacture the shaped objects. Here, the operation of the 3D printer device is controlled to form the linear pattern. Also, here, temperature management is performed so that the temperature of the food composition in the nozzle becomes the discharge temperature shown in Table 3, and the food composition discharged from the nozzle can be quickly cooled to 30°C.

Thereafter, the appearance of the thus obtained molded article was visually evaluated. Those who can maintain the linear shape and have a smooth surface are rated as "○"; those who do not maintain the linear shape or do not have a smooth surface are rated as "×".

In addition, under the same conditions as described above, the molded article is manufactured in such a manner that a plurality of layers each having a pattern composed of a plurality of lines arranged in the width direction are stacked. Then, according to the same method as in Example 2, the adhesion between the layers was evaluated. Furthermore, the hardness of the molded object was measured with a texture analyzer. The above results are shown in Table 3.

As shown in Table 3, with regard to Examples 3-1 to 3-4, soft foods in the hardness range of category 1 of the care meal can be produced. In these embodiments, the food composition is smoothly discharged, and the adhesion between the threads is also good, and the compliance to the three-dimensional shape is good. In addition, in Example 3-5, although the hardness slightly exceeded the upper limit of category 1, the shape of the thread formed by the discharged food composition and the adhesion between the threads were good, and it was judged as conformity to the three-dimensional shape. Good sex.

(Example 4: Forming test based on the formulation of two gelling agents with different setting temperatures) First, a second food is prepared using a gelling agent that is liquefied by heating to a temperature higher than the solidification temperature of the gelling agent contained in the first food. In addition, the second food is prepared using a thermosetting gelatinizer that is coagulated by heating to a temperature higher than the coagulation temperature of the gelatinizer contained in the first food. Secondly, use these products to form soft foods. Then, for these shaped objects, a test to evaluate the shape-preserving effect of the gelling agent was carried out.

Specifically, the first food system uses an aqueous solution containing carrageenan, xanthan gum, and locust bean gum. For the second food system, the aqueous solutions of the products shown in Table 4 were used. The third food uses burdock paste made by grinding burdock. The first to third foods were mixed, and the mixture was stirred at room temperature to obtain a homogeneous food composition (Examples 4-1 to 4-3).

The concentrations of carrageenan, xanthan gum, and locust bean gum in the food composition were set at 0.3% by mass, 0.2% by mass, and 0.2% by mass, respectively. The amount of burdock was set at 40 parts by mass relative to 100 parts by mass of the food composition.

In addition, except that the gelatinizer contained in the second food uses methylcellulose, which is a gelatinizer that gels when heated and solizes when cooled, the same method as in Examples 4-1 to 4-3 is used. It was prepared into a food composition (Comparative Example 4-1).

Next, these food compositions were subjected to a heat treatment at 90°C for 14 minutes in a constant temperature bath. In addition, the heat treatment conditions are sufficient to reversibly liquefy the gelling agent used in the second food in Examples 4-1 to 4-3. In addition, the heat treatment conditions are sufficient to reversibly solidify the gelatinizer used in the second food in Comparative Example 4-1.

Then, each of these was cooled to the molding temperature shown in Table 4, and the food composition and the 3D printer device of the dispenser system manufactured by Musashi Engineering were used to manufacture the molded product. Here, the operation of the 3D printer device is controlled so that 7 layers each having a pattern composed of a plurality of lines arranged in the width direction are stacked. Also, here, temperature management is performed so that the temperature of the food composition in the nozzle becomes the temperature at the time of forming shown in Table 4, and the food composition discharged from the nozzle can be quickly cooled to 30°C.

Thereafter, by observing the shape retention of each layer, the shape retention of the thread was evaluated. Here, those who can maintain the linear shape and have a smooth surface are rated as "○"; those who do not maintain the linear shape are rated as "×". The results are shown in Table 4 in the column of "Line Shape Preservation".

In addition, the adhesion between layers was evaluated by picking it up by hand. Here, those who can maintain the multi-layer structure when picked up are rated as "○"; those who cannot maintain the multi-layer structure are rated as "×". The results are shown in the "Interlayer Adhesion" column of Table 4.

As shown in Table 4, for Examples 4-1 to 4-3, as long as the temperature at the time of shaping is appropriately set according to the type of gelling agent added as the second food, good shape retention and good shape retention can be achieved. The adhesion between layers can reach three-dimensional shape. The food composition of Comparative Example 4-1 is derived from the properties of methylcellulose contained in the second food, and solizes during cooling, and the adhesion between layers is insufficient, and is not suitable for three-dimensional shaping.

(Example 5: Formulation temperature confirmation test using protein as the second food formula) For forming in the high temperature zone, when the second food uses a gelling agent that reversibly liquefies, since the upper limit of the forming temperature depends on the liquefaction temperature of the second food, an appropriate gelling agent needs to be selected; if protein is used as the The second food can be shaped in the high temperature zone. Therefore, a shaping test was carried out for the shaping temperature zone of the formula of the second food with protein.

The first food system uses an aqueous solution containing carrageenan, xanthan gum, and locust bean gum. For the second food system, the aqueous solutions of the products shown in Table 5 were used. The third food uses burdock paste made by grinding burdock. The first to third foods are mixed, and the mixture is stirred at room temperature to obtain a homogeneous food composition.

The concentrations of carrageenan, xanthan gum, and locust bean gum in the food composition were set at 0.3% by mass, 0.2% by mass, and 0.2% by mass, respectively. The amount of burdock was set at 40 parts by mass relative to 100 parts by mass of the food composition.

Next, these food compositions were subjected to a heat treatment at 90°C for 14 minutes in a constant temperature bath. In addition, the heat treatment conditions are sufficient to thermally denature the proteins shown in Table 5.

Then, each of these was cooled to the molding temperature shown in Table 5, and the food composition and the 3D printer device of the dispenser system manufactured by Musashi Engineering were used to manufacture the molded product. Here, the operation of the 3D printer device is controlled so that 7 layers each having a pattern composed of a plurality of lines arranged in the width direction are stacked. Also, here, temperature management is performed so that the temperature of the food composition in the nozzle becomes the temperature at the time of forming shown in Table 5, and the food composition discharged from the nozzle can be quickly cooled to 30°C.

Thereafter, by observing the shape retention of each layer, the shape retention of the thread was evaluated. Here, those who can maintain the linear shape and have a smooth surface are rated as "○"; those who do not maintain the linear shape are rated as "×". The results are shown in the column of "Line Shape Preservation" in Table 5.

In addition, the adhesion between layers was evaluated by picking it up by hand. Here, those who can maintain the multi-layer structure when picked up are rated as "○"; those who cannot maintain the multi-layer structure are rated as "×". The results are shown in the column of "Interlayer Adhesion" in Table 5.

As shown in Table 5, Example 5-2, which increases the amount of protein added, can be shaped at 80°C. In this way, it can be seen that by setting the added amount of protein to an amount sufficient for shape retention, the shape can also be formed in a high temperature region.

In addition, the present invention is not limited to the above-mentioned specific examples, and can be appropriately changed within the scope of the matters described in the scope of the patent application.

1: 3D printer 10: Desktop automatic device 11: Stage 12: The first moving mechanism 13: The second moving mechanism 14: The third mobile mechanism 15: carrier 16: print head 17: storage container 20: Assign controller 30A: Cable 30B: pipe fittings

Fig. 1 is a perspective view schematically showing an example of a 3D printer that can be used in the soft food manufacturing method according to the embodiment of the present invention. [Figure 2] is a photograph of the shaped article obtained in Example 1-1. [Figure 3] is a photograph of the shaped article obtained in Comparative Example 1-2.

Claims (17)

A food composition, which is a food composition used in the manufacture of soft foods that are three-dimensionally shaped or extruded, and includes: The first food, which is reversibly liquefied by heating; and The second food, which is mixed with the aforementioned first food, and is irreversibly solidified by heating; After being heated to a temperature at which the second food is irreversibly solidified, it exhibits fluidity at the first temperature, and is cooled from the first temperature to a second temperature lower than the first temperature to be solidified. The food composition of claim 1, wherein after being heated to the temperature at which the second food is irreversibly solidified and then solidified by cooling, it has a hardness of ^{5×10 5} N/m ^{2 or less.} A food composition, which is a food composition used in the manufacture of soft foods that are three-dimensionally shaped or extruded, and includes: The first food, which is reversibly liquefied by heating; and The second food, which is a solid that forms a mixture with the aforementioned first food; It exhibits fluidity at the first temperature, and is cooled from the first temperature to a second temperature lower than the first temperature to be solidified. Such as the food composition of claim 3, wherein when solidified by cooling, it has a hardness of ^{5×10 5} N/m ^{2 or less.} A food composition, which is a food composition used in the manufacture of soft foods that are three-dimensionally shaped or extruded, and includes: The first food is reversibly liquefied by heating to a temperature higher than the first liquefaction temperature; and A second food, which is mixed with the first food, and is reversibly liquefied by heating to a temperature higher than the second liquefaction temperature of the first liquefaction temperature; After being heated to a temperature higher than the second liquefaction temperature, fluidity is exhibited at a first temperature that is higher than the first liquefaction temperature and lower than the second liquefaction temperature, and is cooled from the first temperature to lower than the foregoing It is solidified at the second temperature of the first liquefaction temperature. Such as the food composition of claim 5, wherein when solidified by cooling, it has a hardness of ^{5×10 5} N/m ^{2 or less.} The food composition according to any one of claims 1 to 6, wherein the aforementioned first food system contains a gelling agent. The food composition according to any one of claims 1 to 6, wherein the aforementioned second food system contains protein. The food composition according to any one of claims 1 to 6, wherein the aforementioned second food system contains a thermosetting gelling agent. A method for manufacturing soft food, which comprises: After heating the food composition of claim 1 to the temperature at which the second food is irreversibly solidified, it is injected at the first temperature; and The injected food composition is cooled to the second temperature. A method for manufacturing soft food, which comprises: The food composition of claim 3 is injected at the aforementioned first temperature; and The injected food composition is cooled to the second temperature. A method for manufacturing soft food, which comprises: After heating the food composition of claim 5 to a temperature higher than the aforementioned second liquefaction temperature, it is injected at the aforementioned first temperature; and The injected food composition is cooled to the second temperature. A soft food, which is three-dimensionally shaped or extruded soft food, which comprises: The first food, which is reversibly liquefied by heating; and The second food, which is mixed with the aforementioned first food, and is irreversibly solidified by heating; It exhibits fluidity at the first temperature, and is cooled from the first temperature to a second temperature lower than the first temperature to be solidified. A soft food, which is three-dimensionally shaped or extruded soft food, which comprises: The first food, which is reversibly liquefied by heating; and The second food, which is a solid that forms a mixture with the aforementioned first food; It exhibits fluidity when heated to a first temperature, and is cooled from the first temperature to a second temperature lower than the first temperature to be solidified. A soft food, which is three-dimensionally shaped or extruded soft food, which comprises: The first food is reversibly liquefied by heating to a temperature higher than the first liquefaction temperature; and A second food, which is mixed with the first food, and is reversibly liquefied by heating to a temperature higher than the second liquefaction temperature of the first liquefaction temperature; After being heated to a temperature higher than the second liquefaction temperature, fluidity is exhibited at a first temperature that is higher than the first liquefaction temperature and lower than the second liquefaction temperature, and is cooled from the first temperature to lower than the foregoing It is solidified at the second temperature of the first liquefaction temperature. For example, the soft food of any one of claims 13 to 15, which includes multiple regions with different compositions. Such as the soft food of any one of claims 13 to 15, which has a hollow structure.

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